Salciccia Bread
Servings 4 people
Ingredients
- 1/2 lb fresh pizza dough
- 1/2 lb Di Gregorio’s bulk salsiccia
- 3 tbsp Extra Virgin Olive Oil
- 2 Large Baking Potatoes peeled, halved, sliced
- 1 pkg Spinach thawed, drained, patted dry
- 1/2 cup Julienne cut Sundried tomatoes
- 1/2 cup Pizza Sauce
- 1 tsp Garlic minced
- Salt
- Pepper
Instructions
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Preheat oven to 350 degrees.
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In a large skillet, warm 2 tablespoons of olive oil. Sauté salsiccia and potatoes until tender
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Add spinach, tomatoes, and garlic. Combine well and salt and pepper to taste. Continue to simmer until any excess liquid has reduced. Set aside.
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On a floured surface, roll out the dough into a large, thin rectangle. Spread a thin layer of pizza sauce on the prepared dough, leaving a 2-3 inch gap from one end of the rectangle.
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Spread the salsiccia mixture evenly across the prepared dough. Roll the dough into a tube, tucking in the edges as you roll. Place dough roll seam side down onto a large, greased baking sheet. Lightly brush remaining olive oil all over dough.
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Bake for 25-30 minutes or until dough is golden brown. Remove from oven, slice diagonally, and serve hot.